Weekend Special: Vegetarian Egg Curry!

<p>Don’t burn a hole in your pocket with restaurant food. Chill at home with home-made food.</p>

Weekend is back! Don’t burn a hole in your pocket with expensive restaurant food this time. Chill at home with home-made food. If you are interested in cooking, don’t bother at all whether you are a good cook or not. Follow this recipe of Vegetarian Egg Curry.

Serves: 6; Preparation time: 30 minutes; Cooking time: 30 minutes

Ingredients:

For veg egg

Paneer 350 grams

White bread 4 pieces (edges removed)

Maida 2 tbsp

Garlic 1 flake

Salt 1 tsp

Oil For frying

For filling

Chana dal ¾ cup

Turmeric powder ½ tsp

Salt ½ tsp

Water For boiling

For gravy

Tomatoes 8 (big)

Onions 2 (medium)

Garlic paste ½ tsp

Ginger paste ½ tsp

Green chilli paste ½ tsp

Coriander leaves 1 tbsp finely chopped)

Salt 1+1/4 tsp

Red chilli powder 1 tsp

Coriander powder 1 tsp

Kasoori methi 1 tsp

Garam masala ½ tsp

Besan 1 tbsp

Cashew nuts 15 (powdered)

Milk 1+1/2 cups

Fresh cream ½ cup

Pure ghee 1 tbsp

Method:

Grate garlic and crumble the paneer. Mix well salt, crumbled bread, paneer and garlic all together.

Pour tomato puree in it and let it simmer on low flame for 20 minutes.

Add salt, red chilli powder, coriander powder and one cup of water. Keep stirring on low flame for another 10minutes.

Turn off the gas. Let it get little cool for 10-15 minutes.

Add garam masala, milk and cream into it and blend properly.

At the time of serving, warm the gravy.

Cut the veg eggs length wise into two halves from the centre. They will look like eggs having white edges and yolk in the centre.

Put half cut veg eggs in the warm gravy.

Garnish with fresh coriander leaves.

Cook this dish for fun and family’s health. It makes a fantastic combination with plain roti, lachcha paratha, naan, boiled rice or pulao. You may not find it in majority of the restaurants. Try it this weekend. It’s different!